I almost gave up on gluten free baking until I tried one more attempt with sorghum flour. Now I can make baked goods that taste similar to the wheat versions we were use to using sorghum, coconut, and tapioca flour. I also use lots of ground oats.

I love this sugar and it is my main choice for baking. It acts like sugar and tastes like brown sugar. The color, moisture, and taste of my gluten free baked goods is wonderful using coconut palm sugar, and this brand is as good as the others I've used.

My bag of tapioca flour was broke open in the shipping box. My other items were ziplock bagged nicely and weren't affected by the sea of white powder. The flour looked good, but I didn't try it. I threw the broken bag in the garbage, since I was worried about contamination and bugs since I didn't know how long the bag sat broke open. I love the option to buy the bigger bulk packages, but only if they make it to their destination undamaged.